content tagged as Food Health & Nutrition

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Speakers address the perception that food processing affects the healthfulness of foods.
Seaweed supplier debuts new kelp purée.
This year’s Scientific Programming will include four Hot Topic sessions—curated, scientific sessions focused on impactful, current trends and issues facing the science of food. 
Obesity is one of the biggest drivers of preventable chronic diseases and healthcare costs in the United States. The total direct and indirect costs of obesity-related health conditions range from $147 billion to nearly $210 billion per year. Therefore, it is necessary to develop effective strategies that promote weight loss and improve diabetic control. Diet, calorie restriction, and exercise are the most popular anti-obesity interventions, and diets enriched in protein or fiber are effective in promoting satiety in short-term human studies. However, in the long-term, the weight loss resulting from consumption of either high protein or high fiber diet is often transient (~ 1 year) followed by gradual weight regain and little is known about the underlying mechanisms by which weight loss and metabolic improvements are achieved. Through the session, the speakers will provide insight on how dietary protein and carbohydrate affect metabolic health. The speakers will present the latest data from their own research and will review the current science on how differences in protein and carbohydrate consumption affect appetite, metabolism, and energy expenditure. Further, they will also provide knowledge on combinations of dietary protein and carbohydrates can target different components of the body’s homeostatic network to regulate energy balance. This knowledge will aid in developing novel functional food/nutraceutical products that can treat obesity and its related metabolic abnormalities.
This session addresses the growing attention on traditional Korean fermented foods such as kimchi and fermented soy products due to their various health benefits. As a growing body of scientific evidence on the health functionalities of Korean foods is published in scientific journals and distributed through the public media, it is timely to open a focused Korean food session in IFT. This session will cover historical and cultural backgrounds, characteristics, and the most up-to-date scientific data on the health functionalities of Korean fermented foods. All the speakers are distinguished experts who have been dedicated to academic research on Korean traditional foods for many years. The first two speakers will talk about cultural and historical backgrounds and characteristics of and science behind traditional Korean foods. Dr. Cherl-Ho Lee, the IFT Fellow and the chairman of the Korea Food Security Research Foundation, will be presenting the geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region and its influence on the development of fermentation technology and dietary culture in Northeast Asia, especially Korea. Dr. Dae Young Kwon of the Korea Food Research Institute (KFRI) will be presenting on the unique and diverse nature of the K-diet (Korean diet) developed in relation to the cultural history of Korean food. He will also discuss the health benefits of traditional Korean foods from the viewpoint of modern life science and biotechnology. Next, two speakers will focus on the health functionalities of two most important Korean fermented foods, kimchi and doenjang (fermented soybean paste). Dr. Kun-Young Park of Cha University, Korea, will be present on anti-obesity and anti-cancer effects of these foods. A reduction of body weight and suppression of adipogenesis while promoting β-oxidation-based lipolysis in a high-fat-diet-induced in vivo obesity model will be intensively discussed. Also, anti-cancer activity in an AOM/DSS-induced colon cancer model and an H. pylori-induced gastric cancer model will be talked about. Dr. Hak-Jong Choi of the World Institute of Kimchi, Korea, will be invited to talk about how probiotics isolated from kimchi can influence the gut microbiota of a high-fat-diet-induced in vivo obesity model. Improvement of the overall structure of the HFD-disrupted gut microbiota after administration of two selected kimchi probiotics, Pediococcus inopinatus WIKIM27 and Lactobacillus sakei WIKIM31 and its correlation with obesity-related parameters will be discussed. The potential use of kimchi probiotics for therapeutic purposes in treating obesity will also be discussed. This session will recruit many participants who are interested in healthy Korean foods developed through the nation’s long history.
The food industry faces unprecedented challenges over the foreseeable future, not the least of which will be to feed and nourish 8.5 billion people by 2030 and perhaps as many as 10 billion by 2050! In order to meet this formidable challenge, the food industry must undergo a 21st century revolution, much like the agricultural revolution of the 18th century. Mankind must nearly double food output over the next 30 years, but also produce enough nutritious food, notably protein, and dietary energy for the world’s population in a sustainable manner. Food and nutrition security will exist when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food. Thus, the term “security” has greater plurality than simple access to enough food to fill the stomach. The term also encompasses agricultural, environmental, nutritional, microbiological, social, behavioral, economic, demographic and geo-political aspects. As the agro-food industry goes through a 21st century revolution, it must develop strategies that address these aspects of food and nutrition security.

In this symposium, internationally renowned experts from industry and research organizations will explore (i) protein needs for a burgeoning global population and the role of emerging tools from biology and information technology; (ii) malnutrition and the need for new dietary strategies to ensure adequate protein intake throughout life; and (iii) product innovations for humanitarian food assistance intervention in the quest for food and nutrition security.

Organized by Dr. Geoffrey Smithers, Global Outreach Coordinator – International Division; and Dr. Ratna Mukherjea, Leadership Group – Protein Division.
This session will introduce Panax ginseng Meyer, widely known as an energy-boosting material, as a potential functional food component, and discuss how to expand the market boundaries by improving sensory acceptance of food products containing Panax ginseng Meyer.

The session will open with the current status of literature on health benefits of ginseng, specifically Panax ginseng Meyer, by Dr. Chang-Won Cho, who is a Principal Researcher at the Korea Food Research Institute and actively involved in research on the improvement of biological defense system by ginseng. The second presentation will discuss the CODEX Alimentarius status of ginseng and the distinctive Asian food culture that uses ginseng as functional food item. We will then explore the flavor issues and sensory properties of ginseng, which may consequently affect consumer acceptance of ginseng-containing foods. The session will conclude with the final presentation on the development of novel food products, such as ginseng-containing snack products, widely accepted by the global market.
Scientific evidence suggests that a healthy eating pattern with increased consumption of fruits, vegetables, whole grains, and other plant-based foods is associated with reduced risk of developing some chronic diseases. Bioactive compounds in fruits, vegetables, and whole grains may, in part, be responsible for their health benefits. Recent research demonstrated dietary patterns play important roles in reducing the incidence and prevalence of chronic diseases. This symposium will bring together three world-renowned experts in bioactive compounds, nutrition, and human health, and will provide a forum for discussion and debate about the potential beneficial effects of bioactive compounds for chronic disease reduction.

The first presentation of the symposium will discuss current research on health-promoting synergies and interactions of bioactive compounds and nutrients in whole foods in the prevention of chronic diseases, and focus on the mechanisms of action. The second presentation will discuss the importance to human clinical trials in the assessment of bioavailability of bioactive compounds and their function will be discussed in the third presentation. The third presentation will discuss intersections of food, nutrition and health in product development of functional foods, and to present domestic and international regulatory challenges and hurdles for food industries. Concluding remarks will include thoughts on research needs and clinical considerations for the food industry to ensure delivery of health opportunities to consumers.

This symposium is being organized by the Nutrition Division and co-sponsored by the Program Committee of Phi Tau Sigma – The Honor Society of Food Science and Technology.
The fat conversation is shifting. With the most recent public health recommendations now focusing on the type of fat, rather than the amount, consumers, policy makers, and food manufacturers are reassessing the role of dietary fat in the foods we eat. For food manufacturers, formulating products with the right types of fat has become paramount and can have far-reaching implications from an R&D, marketing, and sustainability standpoint. In this session, we’ll start by taking a closer look at the research behind dietary fats with Penny Kris-Etherton, PhD, RD. Dr. Kris-Etherton will look at the latest health recommendations and their implications on the food industry – including the latest on food-labeling initiatives. We’ll also detail new consumer research from the Hartman Group on awareness and perceptions of dietary fats and share insights on foods that consumers view as sources of “good fats.” Finally, we’ll take an in-depth look at the fat and oil category from a retail perspective. Consumerologist and food marketing expert Phil Lempert will provide insights on what’s new in the fats and oil category of retail – including products that resonate with consumers. Mr. Lempert will also share case studies of recent, successful product launches in the category with key learnings and implications, including new ingredients formulators should be aware of – and provide an overview of on-pack claims and its influence on purchase decisions.
Food manufacturers have until June 2018 to remove all PHOs from food due to the overwhelming clinical evidence of the negative health impacts of trans fats. Ag-scientists, US farmers, and the edible oil industry have developed an all-soy US-grown solution positioned to offer food scientists and food companies a functional alterative to trans fats without negative health effects.

This session will address three primary topics, the first being an examination of health biomarkers in a double-blind clinical feeding study that was recently completed. Dr. David Baer, lead researcher from USDA’s Agricultural Research Service’s Food Components and Health Laboratory, will present new findings about the effect of high oleic soybean oil on the risk factors used to define metabolic syndrome, which includes biomarkers of diabetes and cardiovascular disease (CVD). He will also discuss the nutritional benefits of high stability oils.

Following Dr. Baer, the VP of Research, Development and Innovation at Stratas Foods will share results from new functionality testing of high-stability oils and shortenings used in baking and frying applications. Specific functionality results will be discussed for applications including fried donuts, white cake, cookies, and icing.

Lastly, attendees will hear firsthand from a soybean farmer about the advantages of growing high-oleic soybeans including increased demand due to better performance in some food and industrial applications, environmental sustainability at the farm, increased value, and competitive yields. They will also address current availability of the product and anticipated future growth of the crop due to the many functionality and health benefits offered by high oleic soybeans.